Winter salad with whole superfino rice, endive, prunes and artichokes in extra-virgin olive oil

Ingredients

  • 350g Alce Nero whole superfino rice
  • 600g endive
  • 200g small Borettana onions, peeled
  • 12 pitted prunes
  • 1 jar Alce Nero artichokes in extra-virgin olive oil
  • 1 tbsp Alce Nero light brown cane sugar
  • 2 tbsp of apple cider vinegar
  • 1 bay leaf
  • Alce Nero extra-virgin olive oil
  • salt and pepper

Preparation

Cook the rice in salted water for 40 minutes. Drain and place in a mixing bowl. Wash the onions, then drain the artichokes from the oil and cut them in half. Cut the endives into coarse pieces and quarter the prunes. Sauté the onions with 2 tablespoons of oil, the bay leaf, 20ml of water and a pinch of salt in a non-stick pan. Put the lid on top and leave to simmer for 5 minutes. Sprinkle the onions with the sugar, add the endive and cover once again with the lid. Simmer for another 10 minutes. Pour in the vinegar and let it evaporate. Add the prunes and the artichokes and continue cooking over a high heat without a lid to reduce the liquid. Pour the vegetables over the rice, then stir and season with oil, salt and pepper.

Serve immediately.

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    Timing

    40 minutes

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    Complexity

    Facile

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